Blueberry Cream Cheese Danish Pinwheels

Ingredients

For the Dough:

    •    4 cups all-purpose flour

    •    1/4 cup granulated sugar

    •    1/2 tsp salt

    •    2 1/4 tsp instant yeast (1 packet)

    •    1 cup warm milk

    •    2 large eggs

    •    1/2 cup (1 stick) unsalted butter, softened (plus more for layering)

For the Blueberry Compote:

    •    1 1/2 cups fresh or frozen blueberries

    •    1/4 cup granulated sugar

    •    1 tbsp lemon juice

    •    1 tbsp cornstarch

For the Cheesecake Filling:

    •    8 oz cream cheese, softened

    •    1/4 cup granulated sugar

    •    1 tsp vanilla extract

For the Glaze:

    •    1 cup powdered sugar

    •    2–3 tbsp milk

    •    1/2 tsp vanilla extract

Other:

    •    1 egg (for egg wash)

    •    Extra flour for rolling

    •    Parchment paper

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🥣Method

    1.    Activate the Yeast (optional for instant yeast):

Although instant yeast doesn’t require proofing, you can still mix it with warm milk and let it sit for 5 minutes to get it started. This step also ensures your yeast is active.

    2.    Make the Dough with a Mixer:

In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, salt, and instant yeast. ( DONT LET YOUR YEAST TOUCH THE SALT, POUR THE SALT ON ONE SIDE AND THE YEAST ON THE OTHER)

Add in the warm milk, eggs, and softened butter. Mix on low speed until a dough forms, then increase to medium and knead for about 6–8 minutes until the dough is smooth and elastic.

    3.    Let Dough Rise:

Transfer the dough to a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot until doubled in size (about 1–2 hours).

    4.    Make the Blueberry Compote:

In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring gently, until the mixture simmers and thickens—about 10–15 minutes. Set aside to cool completely.

    5.    Roll & Layer the Dough:

Once the dough has risen, roll it out on a floured surface into a rectangle. Spread softened butter over the surface.

Fold the dough into thirds like a letter, rotate 90°, and roll it out again. Repeat this butter-fold-roll process two more times to create layers.

    6.    Shape the Pinwheels:

Roll the dough out one last time into a rectangle. Cut into strips using a pizza cutter or sharp knife. Twist each strip and coil it into a pinwheel shape.

Place the pinwheels on a parchment-lined baking sheet, spacing them apart. Press down gently in the center of each to make a well.

    7.    Make the Cheesecake Filling:

In a bowl, beat cream cheese, sugar, and vanilla until smooth. Spoon or pipe the filling into the center of each pinwheel, then top with a spoonful of blueberry compote.

    8.    Bake:

Preheat the oven to 375°F (190°C). Brush the edges of the dough with egg wash and bake for 25–30 minutes, or until golden brown.

    9.    Make the Glaze:

Stir together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled danishes.

    10.    Serve & Enjoy:

Your beautiful, buttery blueberry danishes are ready to enjoy!